Ginger Parkin Cake
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How to make at home ginger parkin cake, a spicy and traditional English (particularly Yorkshire) dessert prepared with made of oatmeal and black treacle.
21 December, 2014
Cuisine
Dietary Consideration
Season & Occasion
serves for
8
total time
1
HR
20
MIN
ingredients
All purpose flour
175 g, plain
Salt
1 tsp
Ginger
2 tsp, ground
Cinnamon
1 tsp ground
Nutmeg
1 tsp grated
Bicarbonate of soda
1 tsp
Oatmeal
275 g
Black treacle
175 g
Butter
150 g
Sugar
110 g, dark brown
Milk
150 ml
Eggs
1
Raisins
110 g
Preparation
Heat the oven to 180ºC, gas 4.
Grease and line an 18 cm deep square tin.
Sift the dry ingredients into a mixing bowl, then stir in the oatmeal.
Melt the treacle, butter, sugar and milk together in a pan over a low heat and cool to lukewarm.
Beat in the egg and sultanas.
Pour the liquid mixture into the dry ingredients and beat well until smooth.
Pour into the tin and bake for 1 hour.
Cool in the tin for 5 minutes, then turn out and cool on a wire rack.
Store wrapped, in an airtight tin for at least 2 days before cutting.
Tips: The cake is rather dry when cooked, but will mellow when stored in an airtight tin for at least 2 days.
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